I found a delicious recipe from Buns in My Oven on Pinterest recently for a Summer Squash Gratin.  By definition “au gratin” is a dish sprinkled with bread crumbs or cheese, or both and then browned.  Mother used to make au gratin potatoes and scalloped potatoes.  I think these are a combination of those two comfort dishes.

I pinned the recipe here to my Pinterest vegetable board.  I added my own twist by including sweet potatoes and slightly more heavy cream for the added vegetable.

One of my favorite kitchen items, are these white, porcelain baking dishes from Sur la Table (they are on sale right now).  I have six different sizes from half to six quart and they nest together perfectly in the cabinet. White dishware is the perfect way to showcase your creations because the food is the star!


1 medium zucchini
1 medium yellow squash
1 medium potato
1 medium sweet potato (I added this)
1/2 cup heavy cream (I increased it to one cup since I added the sweet potato)
4 ounces extra sharp white cheddar, grated (I used an entire package of Cracker Barrel)
Salt and pepper, to taste
Preheat the oven to 425 degrees. Slice the zucchini and yellow squash to between 1/4 and 1/8 inch thick. Slice the potato into paper thin slices (I used a mandolin – be very careful).
Place all the sliced vegetables into a bowl and toss to mix them up (I didn’t do this, I just layered them one variety at a time)
Place a single layer of mixed vegetables in the bottom of a buttered 2 quart baking dish.  Sprinkle with salt and pepper. Sprinkle on 1/3 of the cheese.
Repeat the layers twice more and pour the heavy cream over the top.
Cover the dish in foil and bake for 25 minutes. Remove the foil and bake for another 15 minutes.
I served it with grilled salmon and it was perfect.  And Miss Bee enjoyed it, too!